Black Bean Soup

Number of Servings
    • 1/2 lb. dried black beans, rinsed and picked over
    • 1 qt. water
    • 1 Tbsp. olive oil
    • 1 cup chopped onions
    • 1/2 cup chopped green pepper
    • 1 Tbsp. minced garlic
    • 1/2 tsp. cumin
    • 1/2 tsp. dried oregano
    • 1/4 tsp. dry mustard
    • 1 Tbsp. lemon juice
    • 2 Tbsp. minced green onion
Soak beans in water in a large pot for at least 8 hours or overnight (place in refrigerator to soak). After soaking, drain beans and place them in 1 qt. fresh water. Bring to a boil, lower heat, cover, and simmer for 2 hours until beans are tender. Heat oil in saucepan over medium high heat. Add onions and sauté for 5 minutes. Add green pepper and sauté another 3 minutes. Add remaining ingredients. Add about 3/4 cup hot liquid from the simmering beans, cover, and simmer onion mixture for 10 minutes. Add onion mixture to beans and continue to cook for 1 hour. To serve, top with minced green onions.
Nutrition Information
250 Calories; 4g Fat (15.3% calories from fat); 13g Protein; 42g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 13mg Sodium.